Consumer Perception of Plant-Based Meat Substitutes

Isabella Nyambayo (), Diana Milena Galindo-Pineda, Ghenwa Sarieddin (), Diana Bogueva () and Dora Marinova ()
Additional contact information
Isabella Nyambayo: Wrexham University
Diana Milena Galindo-Pineda: Coventry University
Ghenwa Sarieddin: Notre Dame University
Diana Bogueva: Curtin University Sustainability Policy Institute, Curtin University
Dora Marinova: Curtin University Sustainability Policy Institute, Curtin University

Chapter Chapter 10 in Consumer Perceptions and Food, 2024, pp 199-216 from Springer

Abstract: Abstract For generations, the conventional sources of dietary proteins were based on animals such as cattle, pigs, fish, birds, and crustaceans. The gradual rise of earth’s temperature, diminishing of the ozone layer and devastating disasters due to global warming and climate changes have led to innovations in food production using plant-based protein alternatives. The agrifood systems of plant-based protein alternatives are expected to use less water, land, and energy, and emit less greenhouse gases (mainly carbon dioxide and methane), hence deemed more sustainable than animal-based products. These protein alternative products are also believed to be healthier due to reduction in saturated fats and cholesterol and improved content of essential amino acids and minerals. The plant-based protein alternatives are produced using techno functionalities of plant protein isolates which can mimic the texture, appearance, and flavour of the animal-based products using techniques such as bioprinting, exclusion, mixing, and freeze structuring. This chapter discussed the consumer perception of plant-based meat and meat products focusing on production techniques, nutrient profiles, consumer acceptance, food safety and regulations, sustainability, ethical considerations, cost, and availability. The chapter concluded by highlighting potential future considerations to successfully implement plant-based protein alternatives into the food supply chain.

Keywords: Plant proteins; Sustainability; Food safety; Protein quality; Meat consumption; Ethical considerations; Consumer acceptance (search for similar items in EconPapers)
Date: 2024
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-97-7870-6_10

Ordering information: This item can be ordered from
http://www.springer.com/9789819778706

DOI: 10.1007/978-981-97-7870-6_10

Access Statistics for this chapter

More chapters in Springer Books from Springer
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().